No Shells Cioppino

READY IN: 1hr 30mins
Recipe by Penny G.

A wonderfully yummy cioppino without the shell mess when eating. This recipe makes a large pot. It is not cheap but so worth the expense and the leftovers freeze very well.

Top Review by gypsygal

Because it was only for DH and I, I had to make 1/2 the recipe. The broth for the seafood is fantastic and deserves more than 5 stars. I did adjust the seasoning, as you suggested, after it simmered. I added some more thyme and some more Old Bay Seasoning. (Our taste). Even so, the broth for the seafood was amazing. I didn't have Lobster, but, used Shrimp, Bay Scallops, chopped clams and tilapia. When DH says it's great, you know it's a keeper. Now it's our favorite. Thank you very much.

Ingredients Nutrition

Directions

  1. Heat olive oil and butter in large stock pot. Saute onion and celery until tender over medium heat, about 10 minutes. Add garlic and continue to saute for 3 or 4 more minutes. Add tomatoes, tomato sauce, tomato paste, chicken broth, clam juice, wine, bay leaves, basil, oregano, parsley, thyme, Old Bay seasoning and saffron. Bring sauce to a simmer. Cover and continue to simmer for a half hour over low heat. Taste and adjust seasonings if needed. Continue to simmer for another half hour.
  2. Add lobster meat and scallops, bring back to a simmer and cook for 15 minutes. Add clams, shrimp and cod continue to simmer for 5 minutes until cod is flakey and shrimp are pink. Gently add crabmeat and heat through about 2 minutes.
  3. Serve in bowls with a good sour dough french bread and a green salad.

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